Food Microbiology

Article	Citations
A universal mechanism on desiccation tolerance of Cronobacter based on intracellular trehalose accumulation regulated by EnvZ/OmpR	94
Corrigendum to “Epidemiology of Staphylococcus aureus food isolates: Comparison of conventional methods with whole genome sequencing typing methods” [Food Microbiol. volume 125, January 2025, 104625]	94
Combining enrichment with multiplex real-time PCR leads to faster detection and identification of Campylobacter spp. in food compared to ISO 10272–1:2017	79
Mechanistic insight into curcumin-induced conjugative plasmid transfer acceleration: Role of intracellular arginine uptake	71
Salmonella enterica subsp. enterica virulence potential can be linked to higher survival within a dynamic in vitro human gastrointestinal model	71
Selection of food cultures with protective properties for cooked ham	67
Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel by synergistic effects of tap water-based neutral electrolyzed water and lactic acid	58
Antimicrobial plant secondary metabolites, MDR transporters and antimicrobial resistance in cereal-associated lactobacilli: is there a connection?	50
CpxAR two-component system contributes to virulence properties of Cronobacter sakazakii	50
Effect of quorum-sensing molecule 2-phenylethanol on fermentation performance of Saccharomyces cerevisiae 31 in simulated sour fish	49
Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage	49
Microbial composition and viability of natural whey starters used in PDO Comté cheese-making	47
Cardinal models to describe the effect of temperature and pH on the growth of Anoxybacillus flavithermus & Bacillus licheniformis	47
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat	46
Prevalence and characterization of non-typhoidal Salmonella in egg from grading and packing plants in Korea	46
Characteristics of Staphylococcus aureus biofilm matured in tryptic soy broth, low-fat milk, or whole milk samples along with inactivation by 405 nm light combined with folic acid	45
Campylobacter spp. prevalence and mitigation strategies in the broiler production chain	45
The role of PhoP/PhoQ system in regulating stress adaptation response in Escherichia coli O157:H7	45
D-tagatose biotransformation from lactose by lactase and recombinant Bacillus subtilis expressing l-arabinose isomerase, and the product separation, purification and crystallization	44
Evaluation of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry for the discrimination of Lacticaseibacillus species	43
Adhesion mechanism and biofilm formation of Escherichia coli O157:H7 in infected cucumber (Cucumis sativus L.)	42
Metagenomics-based insights into the microbial community dynamics and flavor development potentiality of artificial and natural pit mud	42
Validation of competition and dynamic models for Shiga toxin-producing Escherichia coli (STEC) growth in raw ground pork during temperature abuse	42
Comparative assessment of antibacterial activity of Matricaria chamomilla L. extract, nisin and of its combination against Alicyclobacillus spp.	40
Biofilm formation of Escherichia coli O157:H7 strains associated with recent reoccurring lettuce outbreaks	39

The influence of almond's water activity and storage temperature on Salmonella survival and thermal resistance	39
Botrytis cinerea expression profile and metabolism differs between noble and grey rot of grapes	37
Novel application of L-type phenyllactate in the “three birds one stone” control of Burkholderia gladioli growth and bongkrekic acid production in Auricularia auricula	37
Development and evaluation of a novel polymerase spiral reaction based testing technique for same-day visual detection of Campylobacter coli in pork	36
SRAP markers as an alternative tool for Alternaria classification	34
Prevalence and genomic characteristics of becAB-carrying Clostridium perfringens strains	34
Effects of food-derived Staphylococcus equorum, Staphylococcus succinus and Staphylococcus xylosus on volatile compounds production during soybean fermentation	34
Dynamics of bacterial and fungal communities of mango: From the tree to ready-to-Eat products	34
Growth medium- and strain-dependent bactericidal efficacy of blue light against Shiga toxin-producing Escherichia coli on food-grade stainless steel and plastic	34
Biocontrol effects of volatile organic compounds released from Burkholderia sp. NAU16 against Penicillium digitatum ACCC 30389 and its application in postharvest preservation of citrus	33
Lactic acid bacteria naturally associated with ready-to-eat rocket salad can survive the human gastrointestinal transit	32
Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods	32
Editorial Board	31
Comparative genomic analysis of Salmonella enterica serovar Typhimurium isolates from the chicken production chain and table egg livestock in New South Wales, Australia	31
Biocontrol potential of Bacillus velezensis HG-8-2 against postharvest anthracnose on chili pepper caused by Colletotrichum scovillei	31
SARS-CoV-2 remains infectious for at least a month on artificially-contaminated frozen berries	30
Exploring the suitability of Saccharomyces cerevisiae strains for winemaking under aerobic conditions	29
Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons	29
Insect chitosan as a natural antimicrobial against vegetative cells of Bacillus cereus in a cooked rice matrix	29
A meta-analysis of microbial thermal inactivation in low moisture foods	29
The characteristics of histamine and tyramine degradation of Saccharomyces cerevisiae HL10 and HL17 and their application in wine fermentation	29
A comparative study of human norovirus and human sapovirus contamination in oysters (Crassostrea gigas) tissues from physical markets and e-commerce platforms in Guangzhou, China	29
Editorial Board	29
Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese	29
Prevalence of Salmonella spp. in meat, seafood, and leafy green vegetables from local markets and vegetable farms in Phnom Penh, Cambodia	28
Enhancing wine malolactic fermentation: Variable effect of yeast mannoproteins on Oenococcus oeni strains	28
Peroxyacetic acid and acidified sodium chlorite reduce microbial contamination on whole chicken carcasses obtained from two processing points	28
A worldwide review of illness outbreaks involving mixed salads/dressings and factors influencing product safety and shelf life	27
Prevalence of Listeria monocytogenes and indicator microorganisms in Florida cantaloupe packinghouses, 2013–2014	27
Investigating luxS gene expression in lactobacilli along lab-scale cocoa fermentations	27
Effect of different vacuum levels for beef brisket during cold storage: A microbiological and physicochemical analysis	27
Editorial Board	26
Assessment of the relationship between the MLST genetic diversity of Listeria monocytogenes and growth under selective and non-selective conditions	26
Pediococcus inopinatus with a well-developed CRISPR-Cas system dominates in long-term fermented kimchi, Mukeunji	26
Polyvinyl chloride microplastics facilitated the transmission of Vibrio parahaemolyticus from surrounding water to Litopenaeus vannamei	26
Relationships between the inhibitory efficacy and physicochemical properties of six organic acids and monolaurin against Bacillus weihenstephanensis KBAB4 growth in liquid medium	26
Synergistic effect of the coculture of Leuconostoc pseudomesenteroides and Lactococcus lactis, isolated from honeybees, on the generation of plant-based dairy alternatives based on soy, pea, oat, and	26
Development of a qPCR method for classification of botrytized grape berries originated from Tokaj wine region	26
Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions	25
Development of a new prototypal natural whey starter production system to study biodiversity and technological features fluctuations during back-slopping practice used in Parmigiano Reggiano PDO chees	25
Combined treatment of pulsed light and nisin-organic acid based antimicrobial wash for inactivation of Escherichia coli O157:H7 in Romaine lettuce, reduction of microbial loads, and retention of quali	25
Alginate-based antimicrobial coating reduces pathogens on alfalfa seeds and sprouts	25
AHLs-driven quorum sensing modulates competitive interspecies interactions in synthetic biofilms community among fish spoilage bacteria	24
Enhancing the quality of dark tea through fermentation with Aspergillus niger: Unveiling aroma and taste characteristics	24
Droplet digital PCR method for the absolute quantitative detection and monitoring of Lacticaseibacillus casei	24
Characterization of ornithine decarboxylase with histidine decarboxylase activity in natural histidine decarboxylase gene deletion Enterobacter hormaechei RH3	24
Molecular and proteomic response of Pseudomonas fluorescens biofilm cultured on lettuce (Lactuca sativa L.) after ultrasound treatment at different intensity levels	23
Comparative genomic analysis of 455 Lactiplantibacillus plantarum isolates: Habitat-specific genomes shaped by frequent recombination	23
Quantification of Salmonella transfer in cross-contamination scenarios found in chicken slaughterhouses	23
Pangenome analysis reveals the genetic basis for taxonomic classification of the Lactobacillaceae family	23

The effect of uracil on the freeze-drying survival rate of Lactiplantibacillus plantarum YR07 based on transcriptome analysis	23
Interaction effects of fumaric acid, pH and ethanol on the growth of lactic and acetic acid bacteria in planktonic and biofilm states	23
Evaluating the influence of operational parameters of pulsed light on wine related yeasts: focus on inter- and intra-specific variability sensitivity	23
Assess different fermentation characteristics of 54 lager yeasts based on group classification	22
Humulus lupulus and microbes: Exploring biotic causes for hop creep	22
Heat resistance of five spoilage microorganisms in a carbonated broth	22
An international inter-laboratory study to compare digital PCR with ISO standardized qPCR assays for the detection of norovirus GI and GII in oyster tissue	22
Genetic pre-adaptations in Saccharomyces cerevisiae Andean chicha isolates facilitate industrial brewery application	22
Editorial Board	22
Prion-inhibition-like protein (PiP) governs Aspergillus flavus spore dormancy under postharvest drying stress: A novel target for aflatoxin mitigation in grain storage systems	22
Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer	22
Oxygen management during kombucha production: Roles of the matrix, microbial activity, and process parameters	22
Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging	22
Heat shock in Cronobacter sakazakii induces direct protection and cross-protection against simulated gastric fluid stress	22
Isolation and characterization of Salmonella Typhimurium SL1344 variants with increased resistance to different stressing agents and food processing technologies	22
Impact of multiple hurdles on Listeria monocytogenes dispersion of survivors	22
Emergence of Salmonella Infantis carrying the pESI-like plasmid from eggs in egg grading and packing plants in Korea	21
Genomics uncover resistant and virulent Klebsiella on foods: a potential risk to human health	21
Inactivation of Escherichia coli K12 on raw almonds using supercritical carbon dioxide and thyme oil	21
Microbial composition and dynamics in environmental samples from a ready-to-eat food production facility with a long-term colonization of Listeria monocytogenes	21
Enhancing fruity aroma of Cabernet Sauvignon wine by mixed culture fermentation with Schizosaccharomyces japonicus, Saccharomyces cerevisiae, and Starmerella bacillaris	21
Low-energy X-ray irradiation effectively inactivates major foodborne pathogen biofilms on various food contact surfaces	21
Effects of osmotic and high pressure stress on expression of virulence factors among Enterococcus spp. isolated from food of animal origin	21
Which domestic refrigerator temperatures in Europe? - Focus on shelf-life studies regarding Listeria monocytogenes (Lm) in ready-to-eat (RTE) foods	21
The food application of a novel Staphylococcus aureus bacteriophage vB_SA_STAP152 and its endolysin LysP152 with high enzymatic activity under cold temperature	21
Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks	20
Three stilbenes make difference to the antifungal effects on ochratoxin A and its precursor production of Aspergillus carbonarius	20
Risk analysis of food-pathogen combinations based on disease burden of bacterial foodborne disease outbreaks in Zhejiang Province, China	20
Microbial community structure and interactions between Aspergillus oryzae and bacteria in traditional solid-state fermentation of Jiangqu	20
Geobacillus stearothermophilus STCC4517 spore suspensions showed survival curves with shoulder phenomena independent of sporulation temperature and pH, whose duration was an exponential function of tr	20
Candida krusei is the major contaminant of ultrafiltration and reverse osmosis membranes used for cranberry juice production	20
Rare short- and medium-chain fatty acid-producing anaerobes from raw soil play vital roles in formation of diverse flavour compounds of Jiangxiangxing Baijiu	20
Integrated transcriptome and proteome analysis unveils black tea polyphenols metabolic pathways in Saccharomyces cerevisiae	20
Differentiation of Saccharomyces species by lipid and metabolome profiles from a single colony	20
Impact of physiological transitions during forward processing on Shiga-toxin producing Escherichia coli risks in lettuce	19
It takes two to attach - endo-1,3-β-d-glucanase as a potential receptor of mannose-independent, FimH-dependent Salmonella Typhimurium binding to spinach leaves	19
Enhancing freeze-thaw tolerance of yeast using silver carp muscle hydrolysate: Transcriptomic insights into cryoprotective mechanism	19
Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage	19
Common food preservatives impose distinct selective pressures on Salmonella Typhimurium planktonic and biofilm populations	19
Co-culture fermentation of Debaryomyces hansenii and Bacillus atrophaeus alleviates quality deterioration of litchi fruit by ameliorating microbial community diversity and composition	19
Germination and outgrowth of Bacillus mycoides KBAB4 spores are impacted by environmental pH, quantitatively analyzed at single cell level with sporetracker	19
Escherichia coli O157:H7 is challenged by the presence of Pseudomonas, but successfully co-existed in dual-species microbial communities	19
Films of biopolymers, pectin and gellan, enriched with natamycin and clove essential oils for the packaging of Corn tortilla: Protection against Staphylococcus aureus and Candida parapsilosis	19
Bacillus subtilis fermented shrimp waste isolated peptide, PVQ9, and its antimicrobial mechanism on four Gram-positive foodborne bacteria	19
VBNC induction and persistence of Listeria monocytogenes Scott A as a defence mechanism against free chlorine stress	19
Survival kinetics of Listeria monocytogenes and Salmonella enterica on dehydrated enoki and wood ear mushrooms during long-term storage	19
Efficacy and mechanism of action of food isolated yeasts in the control of Aspergillus flavus growth on pistachio nuts	19
Analysis of composition and molecular characterization of mycobiota occurring on surface of cheese ripened in Dossena's mine	19
Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles	19
Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli	18
Integrative omics analysis of ohmic heating-induced sublethal injury and repair in Staphylococcus aureus	18
Editorial Board	18
Cross-contamination of mature Listeria monocytogenes biofilms from stainless steel surfaces to chicken broth before and after the application of chlorinated alkaline and enzymatic detergents	18
Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment	18
Editorial Board	18
Prevalence, antibiotic resistance, virulence genes and molecular characteristics of Salmonella isolated from ducks and wild geese in China	18
Antibiofilm activity of LAE (ethyl lauroyl arginate) against food-borne fungi and its application in polystyrene surface coating	18
The Gamma concept approach as a tool to predict fresh produce supporting or not the growth of L. monocytogenes	18
Impact of organic acid treatment on the microbial community composition of raw beef during extended refrigerated storage	18
Combined treatment of ε-polylysine and heat damages protective structures and spore inner membranes to inactivate Bacillus subtilis spores	18
Species-level understanding of the bacterial community in Daqu based on full-length 16S rRNA gene sequences	18
Carvacrol encapsulation into nanoparticles produced from chia and flaxseed mucilage: Characterization, stability and antimicrobial activity against Salmonella and Listeria monocytogenes	18
Mechanism of Polygonum hydropiper reducing ethyl carbamate in Chinese rice wine (Huangjiu) brewing	18
Development of quantitative real-time PCR and digital droplet-PCR assays for rapid and early detection of the spoilage yeasts Saccharomycopsis fibuligera and Wickerhamomyces anomalus in bread	18
To each their own: Delving into the vitaminic preferences of non-Saccharomyces wine yeasts	18
Investigating the role of primary fungi in Huangjiu fermentation: Insights from flavor orientation and synthetic microbiomes	18
Editorial Board	17
Editorial Board	17
Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets	17
Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples	17
Survival of Listeria monocytogenes on growing and harvested Trumpet Royale (Pleurotus eryngii), Alba Clamshell (Hypsizygus tessellatus), and Brown Clamshell (Hypsizygus tessellatus) mushrooms	17
Microbial diversity in sherry wine biofilms and surrounding mites	17
Distribution and prevalence of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in raw ruminants’ milk: A systematic review	17
Fate of Salmonella, Escherichia coli, and Listeria monocytogenes in dark leafy green vegetable juice at different storage temperatures	17
Two-component system LiaSR negatively regulated the acid resistance and pathogenicity of Listeria monocytogenes 10403S	17
Enhancing viability of dried lactic acid bacteria prepared by freeze drying and spray drying via heat preadaptation	16
Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii	16
Editorial Board	16
Escherichia coli O157:H7 had a high degree of acid resistance in the presence of osmolytes (glycerol, glycine or fructose) by altering its lipid membrane composition	16
Application of natamycin and farnesol as bioprotection agents to inhibit biofilm formation of yeasts and foodborne bacterial pathogens in apple juice processing lines	16

Using plasma-activated water for decontamination of Salmonella spp. on common building surfaces in poultry houses	16
Correlation of organic acid tolerance and genotypic characteristics of Listeria monocytogenes food and clinical isolates	16
N-Acetyl-O-methyl-tyrosine from Bipolaris bicolor: A novel fungicide for postharvest anthracnose and citrus preservation	16
Enhancement of dry-hopped cider aroma through selection of apple cultivar, hop variety and yeast strain	16
Identification of the genetic elements involved in biofilm formation by Salmonella enterica serovar Tennessee using mini-Tn10 mutagenesis and DNA sequencing	16
To be or not to be required: Yeast vitaminic requirements in winemaking	16
Exploring the microbial diversity of novel misos with metagenomics	16
Transition of microbial contamination on the surface of carcass during the cattle slaughter process	16
The functional starter and its genomic insight for histamine degradation in fish sauce	15
Comprehensive identification of pathogenic microbes and antimicrobial resistance genes in food products using nanopore sequencing-based metagenomics	15
Efficacy of oxidative disinfectants, quaternary ammonium compounds and dry heat on the inactivation of Salmonella Enteritidis in different cellular states	15
Assessment of trans-cinnamaldehyde and eugenol assisted heat treatment against Salmonella Typhimurium in low moisture food components	15
Induction of viable but nonculturable Salmonella spp. in liquid eggs by mild heat and subsequent resuscitation	15
Levels of T-2 toxin and its metabolites, and the occurrence of Fusarium fungi in spring barley in the Czech Republic	15
Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci	15
Whole genome enrichment approach for genomic surveillance of Toxoplasma gondii	15
Multiplex PCR method for the detection of human norovirus, Salmonella spp., Shigella spp., and shiga toxin producing Escherichia coli in blackberry, coriander, lettuce and strawberry	15
Antimicrobial effect of garlic against foodborne pathogens in ground mutton	15
Biocontrol of Salmonella Schwarzengrund and Escherichia coli O157:H7 planktonic and biofilm cells via combined treatment of polyvalent phage and sodium hexametaphosphate on foods and food contact surf	15
Bacterial microbiota shifts in vacuum-packed beef during storage at different temperatures: Impacts on blown pack spoilage	15
Independent evaluation of a DNA microarray system for Salmonella detection in ground beef	15
Butyrate decreases Campylobacter jejuni motility and biofilm partially through influence on LysR expression	15
Efficacy of cleaning and sanitizing procedures to reduce Listeria monocytogenes on food contact surfaces commonly found in fresh produce operations	14
Impact of population density and stress adaptation on the internalization of Salmonella in leafy greens	14
Cell wall integrity pathway regulates red pigment secretion in Antarctic fungi Geomyces wnf-18c	14
Predicting and preventing the next viral disease transmitted through food	14
Biodiversity and antibiotic resistance profile provide new evidence for a different origin of enterococci in bovine raw milk and feces.	14
Exploring endogenous lactic acid bacteria potential: Isolation to genetic insights on aromatic compounds	14
Transcriptomic analysis of Lactiplantibacillus plantarum SH7 reveals LuxS/AI-2 quorum sensing-mediated putrescine degradation and enhanced biogenic amine reduction via luxS gene overexpression	14
Effects of selenium supplementation on ornithine carbamoyl-transferase activity, the metabolisms of associated amino acids and fermentation flavors of Levilactobacillus brevis	14
Effect of oil exposure stages on the heat resistance of Salmonella enterica serovar Enteritidis phage type 30 in peanut flour	14
Impact of oxygen supplementation during fermentation on yeast gene expression and thiol release in wine	14
Comparative analysis of antibiotic-administered vs. antibiotic-free farming in meat production: Implications for health, environment, and antibiotic resistance	14
Quantification of hepatitis E virus in raw pork livers using droplet digital RT-PCR	13
A systematic review and meta-analysis indicates a substantial burden of human noroviruses in shellfish worldwide, with GII.4 and GII.2 being the predominant genotypes	13
Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii	13
Sucrose contributed to the biofilm formation of Tetragenococcus halophilus and changed the biofilm structure	13
Safety assessment of white colony-forming yeasts in kimchi	13
Development of a quantitative microbiological spoilage risk assessment (QMSRA) model for cooked ham sliced at retail	13
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables	13
Understanding inactivation of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on romaine lettuce by emulsified thyme essential oil	13
L. monocytogens exhibited less cell membrane damage, lipid peroxidation, and intracellular reactive oxygen species accumulation after plasma-activated water treatment compared to E. coli O157:H7 and S	13
Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee	13
Bioactive dipeptides enhance the tolerance of lager yeast to ethanol-oxidation cross-stress by regulating the multilevel defense system	13
The impact of environmental conditions and milk type on microbial communities of wooden vats and cheeses produced therein	13
Sensomic comparison of lager beers fermented by selected Saccharomyces pastorianus yeast strains	13
Antibacterial mechanism of lysine against Escherichia coli O157:H7, its action on lettuce and in reducing the severity of murine colitis	13
Cold-tolerant microorganisms causing spoilage of vacuum-packed beef under time-temperature abuse determined by culture and qPCR	13
The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk	13
Weather factors, soil microbiome, and bacteria-fungi interactions as drivers of the epiphytic phyllosphere communities of romaine lettuce	13
Propidium monoazide (PMA) qPCR assay compared to the plate count method for quantifying the growth of Salmonella enterica serotypes in vacuum-packaged turkey breast combined with a mathematical modeli	13